The Good Fork's Hot Wings

Sriracha is the hot sauce used in this recipe; served with a side of sour cream spiked with rice vinegar to soothe the fire. Recipe posted at Food & Wine.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1  cup sour cream
• 1⁄4 cup  plus 1 tablespoon rice vinegar
• 3  scallions, white and tender green parts only, thinly sliced
•  kosher  salt & freshly ground black pepper
• 1  cup  sriracha chili sauce
• 1  tablespoon sambal oelek or 1  tablespoon  other  Asian chili sauce
• 1⁄2 cup  cold unsalted butter, cut into 8 pieces
•  vegetable oil, for frying
• 3  lbs chicken wings, tips discarded, wings cut in half at the joint

Directions

1. In a bowl, mix the sour cream with 2 tablespoons of the rice vinegar and the scallions. Season with salt and pepper. Cover and refrigerate.
2. In a saucepan, combine the Sriracha, sambal oelek and the remaining 3 tablespoons of rice vinegar and bring to a boil. Remove from the heat and whisk in the butter until melted; keep warm.
3. In a large pot, heat 2 inches of oil to 375°. Pat the wings dry and fry in batches until crisp and cooked through, about 5 minutes. Drain on paper towels and season with salt and pepper. Transfer to a large bowl. Pour the hot chile sauce over the wings and toss to coat. Serve with the dipping sauce.